Resourceful chef de partie with flair for dish creation and preparation. Team player offering well developed culinary abilities and advance knife skill. Proven history training new kitchen personal to maintain rigorous high standards. True artist with the array of kitchen preparation techniques. Formal training and education in culinary studies. High performing individual with solid background on culinary arts .Effective and committed to keep high standards of food safety and sanitation.
Global masters of business management- merit, 02/2022-07/2023
university of creative arts, Epsom, United Kingdom
Bachelors of hotel management- First Division, 01/2012-03-2019
South Asian school of Tourism and hotel management- Biratnagar, Nepal
Skills- Food allergy understanding, Recipe and menu planning, Quality assurance, Bookkeeping, portion and cost control
Chef de partie - 07/2022- Current
Brasserie Blanc - Teddington, London
Line cook- 10/2017-11/2019
United Restaurant Company URC, Riyadh. Saudi Arabia
6 month training on J.W. Marriott, Renaissance hotel johor bahru
Signature Dish creation,
cooking
grilling,
Volunteering
Charity
creative activities,
art and craft
pastry skills
motivations
physical fitness
new knowledge and skills
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